Mushroom and Rice Soup

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  • Makes: 16 servings
  • Makes: 4 quarts
  • Prep: 40 mins
  • Stand: 30 mins
  • Cook: 1 hr 20 mins

Mushroom and Rice Soup

Directions

  1. Place dried shiitake mushrooms in a small bowl; cover with boiling water. Let stand 30 minutes. Drain, rinse, and chop mushrooms, discarding any stems. Remove and discard stems and gills from portobello mushrooms; chop caps.
  2. In a stockpot or 8-quart Dutch oven cook onion and garlic in hot oil over medium heat until onion is tender but not brown. Add rice and thyme; cook and stir 2 minutes. Add shiitake, portobello, and button mushrooms; cook and stir 2 to 3 minutes more. Add broth; bring to boiling; reduce heat. Simmer, covered, 1 hour, stirring occasionally. Remove from heat; cool slightly (5 to 10 minutes).
  3. Use an immersion blender to blend soup until smooth (or cool slightly; in a blender or food processor carefully blend soup, in batches, covering opening in lid with a towel). Season to taste with salt and pepper. If desired, top servings with snipped parsley and/or sour cream.

From the Test Kitchen

Ladle cooled soup into shallow freezer containers leaving a 1/2-inch headspace. Seal, label, and freeze up to 3 months. To serve, thaw soup in container 1 to 2 days in the refrigerator. To serve, heat thawed soup on the stovetop over medium heat, stirring frequently. (Or thaw in the microwave on 50% power [medium]. Remove soup to a microwave-safe bowl. Cover with vented plastic wrap. Microwave on 100% power [high] until heated through, stirring once or twice.)

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Nutrition Facts (Mushroom and Rice Soup)

  • Per serving:
  • 106 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 5 mg chol. ,
  • 704 mg sodium ,
  • 14 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 4 g pro.
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